Supremed citrus fruit is a beautiful garnish for all sorts of citrusy dishes – sweet & savory- and will make your fruit salads look classy as hell. The video below illustrating how to supreme an orange is the first in a new video series that Pete and I are tackling together. It will be full of basic kitchen techniques, and little how-tos - like how to frost a cake, roll out pie crust, and make rough puff pastry. I am so excited to share it with you today! Knowing how to confidently supreme any sort of citrus fruit is such a great back pocket technique that will make you look and feel fancy in the kitchen.
A few of my favorite recipes in Sweeter off the Vine call for supremed citrus fruit (grapefruit jam and a citrusy cake) too. While I did my best to describe how to do it in words, I think a visual reference is the best way to show this sort of technique. Let me know what you think in the comments, and let me know what techniques you'd like to see in this series too.
SOME NEWSY ANNOUNCEMENTS
The winner of the Sweeter off the Vine Mega Giveaway has been notified, thanks to everyone for entering! The Tasting Rome Giveaway is still open, all you have to do is leave a comment to enter.
Keep an eye on the events tab for events all Spring and Summer long!
I have two events to celebrate Sweeter off the Vine in New York this week, and I would love to see you all there.
Wednesday, April 6, 6:30-8:30pm
West Elm Market Brooklyn, NY
New York friends, please join me at the launch party for Sweeter off the Vine! We'll have treats and snacks, and a glass of something bubbly, all donated by my friends at Fresh Direct. Come say hello, I'll also be giving out hugs and hi-fives! Books available for purchase. please rsvp.
Saturday, April 9, 1-3pm
Whisk Brooklyn, NY
Book Signing, plus treats!
And I couldn’t leave you all without a little recipe to use your new orange supremes, if you haven't eaten them already. This granita is super easy to throw together and so stunningly gorgeous. It is bitter and sweet, tart and cooling. Granitas are a wonderful, light dessert, and they look beautiful with some supreme citrus on top.
Blood Orange and Campari Granita
makes about 3 cups
The bitter, herbaceous notes of Campari play so nicely with sweet/tart blood oranges for a light and refreshing dessert that is super easy to make. Substitute Aperol for the Campari for a slightly sweeter treat.
2 cups water, divided
2/3 cup sugar
1 cup freshly squeezed blood orange juice
1/4 cup Campari
orange supremes to serve
Add one cup of the water and the sugar to a saucepan. Cook over medium high heat until the sugar is dissolved. Whisk in the remaining water, blood orange juice, and Campari. Transfer the mixture to a glass baking dish, cover with plastic wrap and freeze. Every 30 mins or so, scrape the surface of the mixture with a fork until it is completely frozen. Serve with supremes of citrus fruit on top.